Oats are a versatile crop used for various purposes, including human consumption. Oatmeal can be made from steel-cut or rolled oats, and is cooked in liquid with added salt and butter. It is a nutritious source of fiber and complex carbohydrates, and can reduce the risk of heart disease.
Oats, believed to be one of the first crops to have been domesticated by man, grow throughout the temperate latitudes and continue to be a valuable grain worldwide. The seeds of the plant are harvested, hulled and processed into various forms, collectively called oatmeal. Oatmeal has many uses, such as fillers in cosmetics, as feed for livestock, and as a basis for human consumption. Very versatile, oats can be cooked in many different ways, but are widely prepared as a simple oatmeal porridge.
The process of grinding oat seeds into flour is usually as follows. Their shells are removed and the grains are heated to stabilize their fat content. Whole oats are rarely sold; most are cut by steel blades into small coarse pieces called steel-cut oatmeal. These can be finely ground into oatmeal. They can also be passed and pressed between two rollers into flattened pieces called rolled oats.
Oatmeal porridge can be made from any of these end products, differing only in cooking time and texture of taste. The cooking method is the same and very simple. Oats are boiled in about 2 – 2.5 parts liquid, usually water but also milk, buttermilk or cream. With the recommended addition of a pinch of salt and a pat of butter, they are cooked until all of the liquid has been absorbed and the starches have turned into a pasty, porridge-like consistency. Either during cooking or later flavoring, a sweetener such as maple syrup, honey or sugar is popularly added.
Rolled oatmeal porridge should be simmered for 15 minutes, mostly unattended, to cook in an uncovered pot. It is best however to keep it constantly stirred, especially if cooking in dairy products. Also available in many markets is instant oatmeal porridge, which is precooked, dehydrated, added to flavor, and ready to eat after a short soak in hot water. While oatmeal purchased in bulk is generally fresher and cheaper, it is perishable and must be stored frozen or refrigerated. Around the world, it may be referred to by other names such as cornmeal and cornmeal.
Oatmeal is highly nutritious. It’s an especially rich source of water-soluble fiber, which slows digestion, stabilizes blood sugar, and lowers blood cholesterol. One cup (240 mL) of oatmeal porridge contains approximately 0.15 ounces (4 g) of dietary fiber. In 1997, the US Food and Drug Administration approved the labeling that foods containing oats reduce the risk of heart disease. Complex carbohydrates provide a high caloric value, which explains the popularity of oatmeal for breakfast.
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